Archive for the ‘salads’ Category

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Adding edible flowers to a salad at this time of year is a real treat. There are so many vegetables in bloom to choose from right to the end of the season. For this salad I shredded some zucchini and added some of the flowers I have in the garden. My favorite and most delicious are the arugula flowers and the garlic chive flowers. For color I added a few cosmos, and zucchini flowers.  Add your best olive oil, balsamic vinegar, a sprinkle of salt and pepper and some chopped parsley (curly if you have) and basil!

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carrot salad

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wood sorrel salad

IMG_6831I found a nice patch of wood sorrel in my garden this morning, so I picked enough for this salad. Added a tomato and half a yellow pepper, sprinkled olive oil and balsamic vinegar. It was delicious and very refreshing.

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Wood sorrel, also called oxalis can be mistaken for clover, though true clovers (while edible) don’t have nearly the flavor of wood sorrel.

The shape of the leaf  is heart shaped with a line (fold) through the middle. Sorrel is one of the most common weeds out there. It has no poisonous look-alikes and is quite easy to identify.

Next time you run across some, have a taste. It’s like a burst of lemon and tart berry in your mouth. It’s an incredible thirst quencher and very refreshing to eat. The leaves, flowers, and immature green seed pods are all edible having a mild sour flavour that resemble lemons.

Wood sorrel can be added to salads, used in soups, sauces and it can also be used as a seasoning. Wood sorrel tea when cooled can make a refreshing beverage especially when sweetened with honey.

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wild edible weed salad

wild edible weeds salad

wild edible weeds salad

Take a stroll in your backyard or a nearby vacant lot and find a few weeds here and there, add a few edible flowers and you have yourself a beautiful and nutritious salad. Make  sure the land is not treated with any pesticides or visited by dogs and cats. The best time is in the spring when everything is tender, colorful and delicious! For this salad I picked the weeds in my backyard. It rained last night so I waited till the sun dried everything before picking. I found chickweed, wood sorrel, plantain, lamb’s quarters, purslane, dandelion leaves and flowers, and wild violet.

Make sure you pick only plants you know are edible. Check with a local expert for plants that you are not sure about.

 

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zucchini rice salad

rice zucchiniYet another use for the zucchini. This one is fast and simple to make.

ingredients

1 cup steamed rice (or quinoa, amaranth, pasta, bulgar, couscous)

salt and pepper to taste

chopped basil, parsley, green onions, celery leaves (any herb you like)

2 zucchini flowers (I use the flowers for color, you can use a red or orange pepper chopped)

1 cup shredded zucchini

chopped garlic

olive oil

parmesan cheese

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place rice in a big bowl

add all ingredients and mix well

add parmesan cheese before serving if wanted 

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tomato and cucumber salad

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I’ve made hundreds of tomato salads in the past, but this one is quite special.  We got back home from Just Food Farms in Ottawa around 9:00, more tired than hungry, but I had to make a salad with all the fresh organic produce I brought back.

I made just enough for two but I tried to use as many ingredients as possible.

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white onions chopped

yellow, red, black and orange cherry tomatoes cut in half

lemon cucumber cubed

green cucumber cubed

apple cucumber cubed

shredded carrot

a few baby carrot green tops

chopped basil, parsley and celery leaves

a sprinkling of Nettle, Red Raspberry and Red Clover Mix

salt and pepper to taste

drizzle of olive oil and balsamic vinegar

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mix everything together in your favorite bowl and enjoy!

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